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Missouri Firm Recalls Ground Beef Products
For Possible E. coli O157:H7

WASHINGTON, March 23, 2002—Southtown Meat Co. Inc., a Joplin Mo., firm, is voluntarily recalling approximately 2,800 pounds of fresh ground beef that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced today.

The products subject to recall are packaged in boxes of various weights and sizes ranging from one to 40 pounds and are marked with case code "121204." Each box bears establishment code "EST. 8694" inside the USDA seal of inspection. Each labeled box has a label with "Ground Beef," "Beef Patties," "Beef Cubed Steaks," or "Ground Beef PREMIUM GROUND BEEF," and "SOUTHTOWN MEAT CO., INC." Product boxes that do not have labels are rubber-stamped with "PREMIUM GROUND BEEF," or "GROUND BEEF."

The ground beef was produced on March 18 and distributed to institutions, restaurants and retail stores in Carl Junction, Carthage, Diamond, Gramby, Joplin, Neosho and Webb City, Mo., and Galena, Riverton and Wier, Ks.

"Because of the potential hazard of foodborne illness from consumption of meat products contaminated with harmful bacteria such as E. coli O157:H7, I urge consumers who have purchased the suspect product not to eat it and return it to the place of purchase." said Margaret O’K. Glavin, acting FSIS administrator. "Diners in these states should also ask if meals made with ground beef contain the recalled product. USDA is informing the public so consumers who may have purchased and stored the product in their refrigerators or freezers can know to check."

The problem was discovered through routine FSIS microbiological sampling.

E. coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea and dehydration. The very young, the elderly, and persons with compromised immune systems are the most susceptible to foodborne illness.

FSIS has received no reports of illnesses associated with consumption of this product. Anyone concerned about an illness should contact a physician.

Consumers and media with questions about the recall may contact William Wilcoxson, company president, at (417) 623-4487.

Consumers with food safety questions can phone the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555. The hotline can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday, and recorded food safety messages are available 24 hours a day.

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NOTE: Access news releases and other information at the FSIS Web site at http://www.fsis.usda.gov

PREPARING GROUND BEEF FOR SAFE CONSUMPTION

Although the product being recalled should be returned to the place of purchase, consumers preparing other ground beef products should heed the following advice.

Consumers should only eat ground beef patties that have been cooked to a safe temperature of 160 ºF. When a ground beef patty is cooked to 160 ºF throughout, it can be safe and juicy, regardless of color.

The only way to be sure a ground beef patty is cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer.

Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.

Eating a pink or red ground beef patty without first verifying that the safe temperature of 160 ºF has been reached is a significant risk factor for foodborne illness.

Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, the elderly, and those with compromised immune systems.




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